Yogurt-Marinated Lamb Kebabs with Lemon Butter

At Shahpura Bagh, a luxurious guesthouse in the Rajasthani countryside, chefs marinate lamb in yogurt to make it exceptionally tender, then give it an extra burst of tangy flavor with a basting of lemon butter just before serving.

Total Time: 0:45

Cook: 0:25

Level:
Moderate

Serves:
4

Advertisement - Continue Reading Below

Ingredients

2 c. plain whole-milk yogurt

1.50 c. water

2 lb. boneless leg of lamb

1.50 tsp. pure chile powder

1 tsp. turmeric

1 large garlic clove

0.50 tsp. cayenne pepper

kosher salt

6 1-by-2-inch strips of lemon peel

3 tbsp. ghee or unsalted butter

2 tbsp. fresh lemon juice

Directions

In a large bowl, whisk 1 cup of the yogurt with the water. Add the lamb cubes, toss to coat and refrigerate overnight.

Light a grill. Drain the lamb and pat dry with paper towels. In a large bowl, whisk the remaining 1 cup of yogurt with the chile powder, turmeric, garlic, cayenne and 1 teaspoon of salt. Add the lamb, toss to coat and let stand for 10 to 20 minutes.

On each of 6 metal skewers, thread a piece of the lemon peel. Thread the lamb cubes onto the skewers and season with salt. In a small bowl, combine the ghee with the lemon juice.

Grill the skewers over moderately high heat, turning, until starting to char all over, about 3 minutes. Continue to grill, turning and basting with the ghee and lemon juice, until medium-rare, about 4 minutes longer. Serve the lamb on or off the skewers.